Vegetarian Quinoa Squash Casserole Recipe 375

VEGETARIAN QUINOA & SQUASH CASSEROLE RECIPE - (3.7/5)

Vegetarian Quinoa & Squash Casserole Recipe - (3.7/5) image

Provided by á-81356

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large onion, diced
1 tablespoon minced garlic
1 tablespoon paprika
2 1/2 teaspoons ground cumin, divided
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground allspice
2 (15 ounce) cans chickpeas, rinsed
1 (28 ounce) can diced tomatoes
2 cups frozen chopped spinach
1 cup quinoa or whole-wheat couscous
1/2 cup golden raisins
1 cup water
1/2 teaspoon salt, divided
2 (10 to 12 ounce) boxes frozen pureed squash, thawed
1/3 cup finely chopped fresh cilantro

Steps:

Preheat oven to 450 degrees Fahrenheit. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat. If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture. Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.

QUINOA VEGETABLE MEDLEY

Quinoa Vegetable Medley image

I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it.

Provided by Crystal

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, or more if needed
1 sweet onion (such as Vidalia®), chopped
3 cloves garlic, minced, or to taste
1 cup quinoa, rinsed
1 ¼ cups vegetable broth
1 small zucchini, chopped
1 cup mushrooms, sliced
2 stalks celery, chopped
1 teaspoon ground black pepper
½ teaspoon sea salt
1 cup baby spinach leaves
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 51.9 g, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 603.4 mg, Sugar 3.8 g

VEGETARIAN QUINOA CASSEROLE

Vegetarian Quinoa Casserole image

Make and share this Vegetarian Quinoa Casserole recipe from Food.com.

Provided by Lioness

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quinoa
2 cups water
1 piece kombu
1 tablespoon oil (I like grapeseed)
1/2 onion
1 bunch asparagus
1 carrot
1 tablespoon soy sauce

Steps:

rinse quinoa and set aside.
Pour water into rice cooker.
add quinoa.
Chop onion, slice carrot, cut asparagrass stalks into 1 inch pieces.
Add all vegetables.
break kombu into 1/2 inchi pieces add to water.
add all remaining ingrediants. Hit the on button on rice cooker and cook until done.

Nutrition Facts : Calories 230.1, Fat 6.2, SaturatedFat 0.8, Sodium 290.4, Carbohydrate 37.3, Fiber 5.6, Sugar 2.9, Protein 9.2

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